Article - Turkey Tips

http://www.huffingtonpost.com/craig-goldwyn/smoked-thanksgiving-turkey-recipe-technique_b_778299.html

7) When the internal temp of the breast passes 160°F, drain the cavity into the gravy. Many cookbooks say you should take it up to 170°F or 180°F, but that temp is guaranteed to produce meat as dry as cardboard. If the temp is 160°F in the center of the breast with an accurate digital thermometer when you take it off, it will rise another 5°F if you let it rest about 15 minutes. At 165°F in the breast it is safe according to the United States Department of Agriculture (USDA). At that temp, the thighs are likely to be at 170°F or higher. They can handle it because they are juicier and slightly more fatty. Don't worry if it is slightly pink. Smoke can turn meat pink and, according to USDA, slight pink is OK (see the sidebar above).